8: 1200-23-01-.05(2)(e)1.(i) Hand sink near 3 comp sink observed blocked with container lid. CA: removed lid from sink.
11: 1200-23-01-.03(1) Observed cooked chicken stored in re used raw chicken boxes. CA: embargoed product (5lbs).
13: 1200-23-01-.03(3)(b)1. Observed raw chicken stored above raw shrimp in walk in cooler. CA: removed all raw product to proper storage.
20: 1200-23-01-.03(5)(a)6. Observed diced chicken sitting on counter for undetermined amount of time holding at 60F. CA: discussed proper cold holding temps with employees and PIC, placed into walk in freezer for rapid cooling.
21: 1200-23-01-.03(5)(a)7. No date marking system observed on multiple cooked food products made/prepped over 24 hours ago. CA: discussed importance of date marking all necessary items; dated all necessary items.
26: 1200-23-01-.07(2)(a) Observed spray of chemical pump spray cleaner, with red liquid inside, touch cooked noodles on speed rack near walk in cooler. CA: embargoed product, place chemical in proper storage.
31: 1200-23-01-.03(5)(a)5. Observed cooked ribs cooling on counter stacked in plastic containers for almost 2 hours at 95F. CA: placed into freezer for rapid cooling.
33: 1200-23-01-.03(5)(a)3. Observed container of raw chicken thawing in 3 comp sink without the use of running cool water.
37: 1200-23-01-.03(3)(b)1. Observed employee drink, broken seal water bottle, stored on counter with in use saran wrap.
37: 1200-23-01-.03(3)(b)1. Observed employee drink stored above bottled drinks for public on wire rack in dry storage.
41: 1200-23-01-.04(6)(b)1.iv Observed in use knives stored in crevice between prep cooler and prep table.
43: 1200-23-01-.04(9)(c)1. Observed boxes of single use items stored directly on floor of back storage area.
45: 1200-23-01-.04(1) Observed card board being used as shelving liner throughout kitchen.
47: 1200-23-01-.04(6)(a)1.(iii) Blade of can opener extremely dirty.
53: 1200-23-01-.06(5)(b)1. Walls that prep table are pushed against excessively dirty.
57: 1200-32-01-.03(1) No smoking sign not available on front door.
Additional Comments
No comments
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
